Masala Peanuts / Masala Kappalandi

Ingredients

1. Raw Peanuts – 1 cup

2. Ginger-garlic paste – 1.5 tsp

Turmeric powder – 1/2 tsp

Chilly powder – 1 – 1.5 tsp

Asafoetida / hing – 1 pinch

Pepper powder – 1/8 tsp

Salt – To taste

3. Rice flour – 1 tbsp

Besan / kadala mavu – Around 2 – 2.5 tbsp

Water – 1 – 2 tbsp

4. Oil – To deep fry

Curry leaves – 1 sprig

Garlic, with peel – 2 – 3 small, crushed slightly

Method

1. Combine peanuts with all ingredients numbered 2. Set aside for 5 minutes. Add rice flour, 2 tbsp besan and 1 – 1.5 tbsp water. Mix well. Sprinkle some water if peanuts aren’t well-coated with besan and rice flour. Or if the peanuts look very wet and lumpy, add 1 – 2 tsp besan and mix well. Set aside for 5 minutes before frying.

2. Deep-fry peanuts over medium heat in 1 – 2 batches until browned and crisp, about 3 – 4 minutes. One minute before they are ready to drain, add crushed garlic and curry leaves. Transfer fried peanuts to a paper towel. Store in an airtight container when it cools down.